Corn Egg Drop Soup (玉米蛋花湯)


Date Published: June 28th, 2021 | Last Updated: June 28th, 2021
Author: Abby |Category: asian, soup, healthy, vegetarian, easy, <15mins, appetizers, low calorie
Serves: 6 | Prep time: 5 mins | Cook time: 15 mins

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Egg drop soup is a Chinese dish commonly served in restaurants as an appetizer or a side with your meal. The Chinese name translates to “egg flower soup” because the way the egg disseminates in the soup makes beautiful swirls that resemble a floral pattern. The english name relates to the fact that the egg is “dropped” into the soup at the end to make the swirls – a little less poetic, eh?

The most basic version of the soup is just the swirly egg and broth. You’ll probably see this version most often in Asia because it’s a quick and cheap addition to a meal. Another common version (and my favourite) has added corn for extra crunch and sweetness. Some places will bulk it up with chopped ham, tofu or even chicken to make it a full meal.

This soup is so ridiculously quick and easy – all you need are a few basic ingredients and 15 minutes to whip this up. It’s also super cheap and satisfying if you’re cooking on a budget. The egg-laced chicken broth based soup with the fresh sweet crunch of the corn makes this one of my favourite classic Asian soups!

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 6 cups chicken broth
  • 1 tsp sesame oil
  • 1/8 tsp ground white pepper (or more to your liking)
  • 1/4 tsp sugar
  • 1 can (420g) of corn kernels, drained (or kernels cut off of 2 husks of corn)
  • 4 Tbsps cornstarch
  • salt & pepper to taste
  • 4 eggs
  • 2 spring onions, chopped for garnish

Add-ins to consider: ham, chicken, tofu

Directions:

In a pot on MED heat, bring the chicken broth to a simmer then add in sesame oil, white pepper, sugar and corn. Let it come to a simmer again, then taste the soup and adjust seasonings as needed, salt & pepper to taste.

Take out a few ladles of soup into a bowl and add in the cornstarch. Mix it around until smooth then drizzle it into the soup while stirring continuously (if you don’t stir, the corn starch will clump together). Feel free to add more cornstarch if you prefer a thicker consistency (remember to mix it with soup first in a small bowl, never add cornstarch directly into the soup or else it will clump).

Once the taste and consistency of the soup is to your liking, turn off the heat.

Scramble the eggs in a separate bowl, then slowly add it to the soup while stirring. The faster you stir, the more disseminated the eggs will be. The slower you stir the soup, the bigger egg pieces you’ll get.

Serve garnished with spring onions on top. Enjoy!

Summarized Recipe:

Corn Egg Drop Soup (玉米蛋花湯)

Date Published: June 28th, 2021 | Last Updated: June 28th, 2021
Author: Abby |Category: asian, soup, healthy, vegetarian, easy, <15mins, appetizers, low calorie
Serves: 6 | Prep time: 5 mins | Cook time: 15 mins

Ingredients:

  • 6 cups chicken broth
  • 1 tsp sesame oil
  • 1/8 tsp ground white pepper (or more to your liking)
  • 1/4 tsp sugar
  • 1 can (420g) of corn kernels, drained (or kernels cut off of 2 husks of corn)
  • 4 Tbsps cornstarch
  • salt & pepper to taste
  • 4 eggs
  • 2 spring onions, chopped for garnish

Directions:

  1. In a pot on MED heat, bring the chicken broth to a simmer then add in sesame oil, white pepper, sugar and corn. Let it come to a simmer again, then taste the soup and adjust seasonings as needed, salt & pepper to taste.
  2. Take out a few ladles of soup into a bowl and add in the cornstarch. Mix it around until smooth then drizzle it into the soup while stirring continuously (if you don’t stir, the corn starch will clump together). Feel free to add more cornstarch if you prefer a thicker consistency (remember to mix it with soup first in a small bowl, never add cornstarch directly into the soup or else it will clump).
  3. Once the taste and consistency of the soup is to your liking, turn off the heat. Scramble the eggs in a separate bowl, then slowly add it to the soup while stirring. The faster you stir, the more disseminated the eggs will be. The slower you stir the soup, the bigger egg pieces you’ll get.
  4. Serve garnished with spring onions on top. Enjoy!

Malaysian Satay Sauce


Date Published: June 28th, 2021 | Last Updated: June 28th, 2021
Author: Abby |Category: asian, sauces, <15mins, quick and easy
Serves: ~1.5 cups | Prep time: 5 mins | Cook time: 7 mins

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This recipe is from Sarah Tiong, one of my favourite contestants on Masterchef Australia. I’d strongly recommend everyone to check out her cookbook which is full of amazing flavourful Southeast Asian dishes.

What is Satay?

Satay is a very popular dish in Southeast Asia (especially Malaysia and Indonesia) made of skewered meat marinated and grilled in a savoury peanut sauce. The flavourful sauce is what makes the dish and there are so many variations of it. In its essence, the sauce base is made of ground roasted peanuts and the mix of different spices and aromatics are what takes it to the next level.

This recipe uses curry powder and tamarind paste for its robust flavour. It’s quick any easy to make, with minimal ingredients. You can use this as a marinade or dipping sauce for whatever you like. I’ve even tossed this sauce with some roasted cauliflower for a quick savoury side dish!

If you’re a fan of satay, check out my other satay recipe that uses red chilli paste and coconut milk: Red Curry Satay Sauce.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1 cup (150 g) roasted salted peanuts, finely ground or blended
  • 1 Tbsp (9 g) curry powder
  • 1 Tbsp (15 g) tamarind paste
  • 1 1/2 Tbsp (14 g) brown sugar
  • 1/2 cup (125 ml) water (or more if you want a runnier sauce)

Directions:

Heat a dry small skillet or saucepan over LOW heat.

Add the ground peanuts and curry powder to the pan and stir together for 1 minute until fragrant. Mix in the tamarind paste, brown sugar and water and let it simmer for 5 mins or until it reduces to a thick sauce. If you prefer a runnier sauce, add more water. Done!

Summarized Recipe:

Malaysian Satay Sauce

Date Published: June 28th, 2021 | Last Updated: June 28th, 2021
Author: Abby |Category: asian, sauces, <15mins, quick and easy
Serves: ~1.5 cups | Prep time: 5 mins | Cook time: 7 mins

Ingredients:

  • 1 cup (150 g) roasted salted peanuts, finely ground or blended
  • 1 Tbsp (9 g) curry powder
  • 1 Tbsp (15 g) tamarind paste
  • 1 1/2 Tbsp (14 g) brown sugar
  • 1/2 cup (125 ml) water (or more if you want a runnier sauce)

Directions:

  1. Heat a dry small skillet or saucepan over LOW heat.
  2. Add the ground peanuts and curry powder to the pan and stir together for 1 minute until fragrant. Mix in the tamarind paste, brown sugar and water and let it simmer for 5 mins or until it reduces to a thick sauce. If you prefer a runnier sauce, add more water. Done!

Curried Lemon-y Roasted Cauliflower


Date Published: June 27th, 2021 | Last Updated: June 27th, 2021
Author: Abby |Category: sides, easy, <30mins, healthy, low cal, vegetarian
Serves: 4 (as a side) | Prep time: 15 mins | Cook time: 15 mins

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Lemon and curry sounded like a weird combination to me at first, but when I made this recipe for the first time from SimplyRecipes, I instantly fell in love with it and quickly jotted down all my notes to share here.

This is an easy side dish that is packed full of flavour. The robust curry spices and the tangy lemon are the main flavours of this dish. You can serve this as a side dish or add some greens to make it a warm salad. This recipe is so simple and quick to make, perfect for an easy late night dinner or an impressive side dish for guests! The recipe is written for the oven, but I make this often in the air fryer for a quicker dinner and easier clean up.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • Seasoning mix:
    • 4 cloves garlic, minced
    • 2 Tbsps lemon juice
    • 1/3 cup (80ml) extra virgin olive oil
    • 1.5 tsp yellow curry powder
    • 1/4 tsp ground cinnamon
    • 1/2 tsp sea salt (cooking salt)
    • 1/4 tsp ground black pepper
  • 1 large cauliflower, cut in into florets
  • 1 medium red onion, sliced

Directions:

Preheat oven to 220˚C (425˚F).

Mix all the seasoning ingredients in a bowl and whisk together until combined: garlic, lemon juice, olive oil, curry powder, cinnamon, salt, and pepper.

In a large bowl, combine the cauliflower and sliced red onions. Pour the seasoning mixture over and mix until all the cauliflower is coated. Pour the mixture onto a baking tray and roast until edges are golden brown and the cauliflower is tender. Check the cauliflower halfway through and flip it around for even cooking. Serve!

(Air fryer cooking instructions: pour cauliflower mixture into the air fryer and roast at 180˚C for 15 minutes, mixing halfway through to ensure even cooking.)

Tip: I like to cook my cauliflower a little longer to get a little char on the edges for extra depth of flavour.

Summarized Recipe:

Curried Lemon-y Roasted Cauliflower

Date Published: June 27th, 2021 | Last Updated: June 27th, 2021
Author: Abby |Category: sides, easy, <30mins, healthy, low cal, vegetarian
Serves: 4 (as a side) | Prep time: 15 mins | Cook time: 15 mins

Ingredients:

  • Seasoning mix:
    • 4 cloves garlic, minced
    • 2 Tbsps lemon juice
    • 1/3 cup (80ml) extra virgin olive oil
    • 1.5 tsp yellow curry powder
    • 1/4 tsp ground cinnamon
    • 1/2 tsp sea salt (cooking salt)
    • 1/4 tsp ground black pepper
  • 1 large cauliflower, cut in into florets
  • 1 medium red onion, sliced

Directions:

  1. Preheat oven to 220˚C (425˚F).
  2. Mix all the seasoning ingredients in a bowl and whisk together until combined: garlic, lemon juice, olive oil, curry powder, cinnamon, salt, and pepper.
  3. In a large bowl, combine the cauliflower and sliced red onions. Pour the seasoning mixture over and mix until all the cauliflower is coated. Pour the mixture onto a baking tray and roast until edges are golden brown and the cauliflower is tender. Check the cauliflower halfway through and flip it around for even cooking. Serve!

(Air fryer cooking instructions: pour cauliflower mixture into the air fryer and roast at 180˚C for 15 minutes, mixing halfway through to ensure even cooking.)

Tip: I like to cook my cauliflower a little longer to get a little char on the edges for extra depth of flavour.

Easy Classic Falafel


Date Published: June 27th, 2021 | Last Updated: June 27th, 2021
Author: Abby |Category: mains, sides, easy, vegetarian, healthy
Serves: 10 falafels | Prep time: 15 mins | Cook time: 20 mins

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This quick and easy falafel recipe is fantastic and so versatile. You can serve it as an appetizer, a part of a salad, inside a wrap with veg, or even on its own as a quick snack. My favourite way is to put it in a pita pocket with some iceberg lettuce, diced tomatoes, cucumber, parsley, and hummus. It pairs perfectly with any yogurt-based sauce such as a tzatziki or a creamy mint yogurt sauce, or better yet a garlicky hummus.

Falafel is a popular middle eastern dish made of chickpeas and spices then deep fried – think of it as a chickpea fritter. Falafel is commonly deep fried in kebab/shawarma shops for an extra crunch, but you can make it healthier by either pan-frying it, air frying it, or even baking it in the oven. This recipe is pretty easy. The most laborious part is mashing the chickpeas but microwaving them first to soften it or pulsing it in a food processor first makes it much quicker. The rest is just mixing and forming them into patties. Toby and I ate them all in one sitting with a small side salad for lunch the other day, so I’d recommend doubling the recipe if you’re serving a few people or stash them in the freezer for a quick weekday meal or snack.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1 can (400g) chickpeas, drained
  • 1 onion, roughly chopped
  • 1/2 cup fresh parsley
  • 2 cloves garlic, peeled
  • 1 egg
  • 2 tsps ground cumin
  • 1 tsp ground coriander seed
  • 1 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 pinch cayenne pepper
  • 1 tsp lemon juice
  • 1 tsp baking powder
  • 1 Tbsp olive oil
  • 1 cup dry bread crumbs (panko or regular)

Directions:

In a large bowl, mash the chickpeas until they’re all crushed and pastey. I like to use the back of a ladle. You can also microwave them first to soften it to make it easier to mash. Do not use a blender – the consistency will be too thin and you’ll end up with mushy falafels. (You can also put it in the food processor and pulse it a few times then mash it to quicken the process.)

In a food processor, add in the onion, parsley, and garlic. Pulse until chopped into small pieces. Add it to the mashed chickpeas.

Add the rest of the ingredients except the bread crumbs to the chickpea mixture: egg, cumin, coriander, salt, black pepper, cayenne pepper, lemon juice, baking powder, and olive oil. Mix until everything is combined.

Add the breadcrumbs into the mixture half cup at a time until you get a thick paste, thick enough to form patties. If the mixture is too wet, add more breadcrumbs. If you add too much breadcrumbs the mixture will be too dry and crumble while cooking. If this happens to you, add in another egg.

Form the mixture into large golf ball sizes then slightly flatten them. You want about a 2cm thick patty. (Tip: If you want more texture and crunch, roll them in more breadcrumbs before cooking.).

Warm a skillet on MED-HIGH heat and pan fry the falafel in a drizzle of oil until golden brown on both sides (~3-4 minutes per side). You can also bake them at 180˚C (350˚F) for 15-20 minutes. Enjoy! Serve on its own, in a wrap, or tzatziki.

Summarized Recipe:

Easy Classic Falafel

Date Published: June 27th, 2021 | Last Updated: June 27th, 2021
Author: Abby |Category: mains, sides, easy, vegetarian, healthy
Serves: 10 falafels | Prep time: 15 mins | Cook time: 20 mins

Ingredients:

  • 1 can (400g) chickpeas, drained
  • 1 onion, roughly chopped
  • 1/2 cup fresh parsley
  • 2 cloves garlic, peeled
  • 1 egg
  • 2 tsps ground cumin
  • 1 tsp ground coriander seed
  • 1 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 pinch cayenne pepper
  • 1 tsp lemon juice
  • 1 tsp baking powder
  • 1 Tbsp olive oil
  • 1 cup dry bread crumbs (panko or regular)

Directions:

  1. In a large bowl, mash the chickpeas until they’re all crushed and pastey. I like to use the back of a ladle. You can also microwave them first to soften it to make it easier to mash. Do not use a blender – the consistency will be too thin and you’ll end up with mushy falafels. (You can also put it in the food processor and pulse it a few times then mash it to quicken to process.)
  2. In a food processor, add in the onion, parsley, and garlic. Pulse until chopped into small pieces. Add it to the mashed chickpeas.
  3. Add the rest of the ingredients except the bread crumbs to the chickpea mixture: egg, cumin, coriander, salt, black pepper, cayenne pepper, lemon juice, baking powder, and olive oil. Mix until everything is combined.
  4. Add the breadcrumbs into the mixture half cup at a time until you get a thick paste, thick enough to form patties. If the mixture is too wet, add more breadcrumbs. If you add too much breadcrumbs, the mixture will be too dry and crumble when you cook it. If this happen to you, add in another egg.
  5. Form the mixture into large golf ball sizes then slightly flatten them. You want about a 2cm thick patty. (Tip: If you want more texture and crunch, roll them in more breadcrumbs before cooking.)
  6. Warm a skillet on MED-HIGH heat and pan fry the falafel in a drizzle of oil until golden brown on both sides (~3-4 minutes per side). You can also bake them at 180˚C (350˚F) for 15-20 minutes. Enjoy! Serve on its own, in a wrap, or tzatziki.

Feel free to make these ahead of time and freeze them!

Simple One Pot Chicken Noodle Soup


Date Published: June 24th, 2021 | Last Updated: June 24th, 2021
Author: Abby |Category: soups, easy, mains, healthy
Serves: 4 | Prep time: 20 mins | Cook time: 45 mins

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I LOVE chicken noodle soup. It’s so delicious and warms you right up on a cold day. Growing up in an Asian household, I never heard of chicken noodle soup until we moved to Canada and I would always see it on tv or referred to by someone as something that everyone would eat when they’re sick. Of course my mom had no idea what it was so I never got to have it until one day I saw it at the grocery store in a Campbell’s soup can and got my mom to buy it for me. I instantly fell in love with it – it actually reminds me of my mom’s Asian chicken soup but without the rice, shiitake mushrooms and different vegetables. I never knew how easy it would be to make until I came across a recipe on AllRecipes.

This recipe is easy and warming. The best part is, it’s also low in calories! I always end up eating half the pot every time I make this soup because it’s so damn good. You can choose any time of pasta noodles you like, but I prefer the classic spirals. You can also use leftover shredded roast chicken for this soup instead of chicken breast.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 2 Tbsps olive oil (or butter)
  • 4 cloves garlic, minced
  • 1 small onion, diced
  • 2 medium carrots, diced
  • Half a bunch (4-5 stalks) of celery, diced
  • 1 cup of mushrooms, diced (optional)
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 pinch of dried thyme
  • 8 cups (2L) chicken or vegetable broth (try a low sodium one)*
  • 1 chicken breast, diced
  • 1.5 cups of uncooked pasta noodles (whichever kind you like)
  • salt & pepper to taste

Directions:

Sauté the garlic and onion in olive oil (or butter) in a pot over MED heat until fragrant (~30 seconds). Then add the carrots, celery, and mushrooms (if using). Cook until the vegetables are tender and easy to break with a spoon. You can put a lid on to quicken this cooking time.

Add the oregano, basil, thyme and chicken/vegetable broth. Bring it to a boil, then simmer on low heat for at least 20 mins to let the flavours infuse.

Add diced chicken and noodles to the pot. Continue to simmer until the noodles and chicken are cooked. Turn off the heat, salt and pepper to taste. Serve!

Summarized Recipe:

Simple One Pot Chicken Noodle Soup

Date Published: June 24th, 2021 | Last Updated: June 24th, 2021
Author: Abby |Category: soups, easy, mains, healthy
Serves: 4 | Prep time: 20 mins | Cook time: 45 mins

Ingredients:

  • 2 Tbsps olive oil (or butter)
  • 4 cloves garlic, minced
  • 1 small onion, diced
  • 2 medium carrots, diced
  • Half a bunch (4-5 stalks) of celery, diced
  • 1 cup of mushrooms, diced (optional)
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 pinch of dried thyme
  • 8 cups (2L) chicken or vegetable broth (try a low sodium one)*
  • 1 chicken breast, diced
  • 1.5 cups of uncooked pasta noodles (whichever kind you like)
  • salt & pepper to taste

Directions:

  1. Sauté the garlic and onion in olive oil (or butter) in a pot over MED heat until fragrant (~30 seconds). Then add the carrots, celery, and mushrooms (if using). Cook until the vegetables are tender and easy to break with a spoon. You can put a lid on to quicken this cooking time.
  2. Add the oregano, basil, thyme and chicken/vegetable broth. Bring it to a boil, then simmer on low heat for at least 20 mins to let the flavours infuse.
  3. Add diced chicken and noodles to the pot. Continue to simmer until the noodles and chicken are cooked. Turn off the heat, salt and pepper to taste. Serve!

Okonomiyaki


Date Published: June 24th, 2021 | Last Updated: June 24th, 2021
Author: Abby |Category: Asian, easy, healthy, low calorie, mains, vegetarian, sides, appetizer
Serves: 4-6 large pancakes | Prep time: 15 mins | Cook time: 10 mins per pancake

Jump to recipe |

I LOVE okonomiyaki. I can’t remember when I had my first one, but my latest trip to Japan a few years ago reignited my love for them. They’re widely available in Japan but my favourite one was in Osaka at a little hidden place called Dan recommended by our Airbnb host. There are many variations of okonomiyaki around different regions of Japan but the basic recipe is typically similar.

Okonomiyaki is a Japanese savoury pancake made of mainly shredded cabbage and a flour batter then topped with a variety of sauces and toppings such as kewpie mayo, okonomiyaki sauce, and bonito flakes. The pancake is cooked on a flat top and covered with a lid to steam and soften the cabbage. The result is a beautiful golden brown pancake with a slightly crunchy texture. It’s filling and satisfying as a main dish or quick snack.

You can experiment and add different toppings into your batter such as corn, ham, shrimp…etc. Just be careful not to add too many toppings and change the texture of your pancake.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

Okonomiyaki flour, bonito flakes and seaweed flakes/seasoning
  • 200g okonomiyaki flour
  • 300ml water
  • 4 eggs, lightly beaten
  • 10 cups cabbage (~1 small cabbage), sliced thinly
  • 1 onion, diced
  • Toppings:
    • Okonomiyaki sauce
    • Kewpie mayo
    • Seaweed flakes
    • Bonito flakes

Directions:

In a large bowl mix the okonomiyaki flour with water until you get a smooth paste. Then add in beaten eggs, cabbage and onion. Mix until everything is combined.

(See photo above for the consistency of what your batter should be. There should be enough batter mixture to cover all the cabbage pieces. It may differ depending on how thin you sliced your cabbage. Add more batter mixture if it doesn’t look like there’s enough.)

Heat a flat pan/skillet on MED and add a drizzle of oil. Ladle your batter onto the heated pan to size of your liking. You want it roughly 2.5cm thick. Flatten slightly with your spatula and push in the sides so you have a circle. Cook for 5 mins on each side covered with a lid. It should be golden brown on both sides.

Serve drizzled with okonomiyaki sauce, kewpie mayo, and a sprinkling of bonito flakes and seaweed. Enjoy!

Summarized Recipe:

Okonomiyaki

Date Published: June 24th, 2021 | Last Updated: June 24th, 2021
Author: Abby |Category: Asian, easy, healthy, low calorie, mains, vegetarian, sides, appetizer
Serves: 4-6 large pancakes | Prep time: 15 mins | Cook time: 10 mins per pancake

Ingredients:

  • 200g okonomiyaki flour
  • 300ml water
  • 4 eggs, lightly beaten
  • 10 cups cabbage (~1 small cabbage), sliced thinly
  • 1 onion, diced
  • Toppings:
    • Okonomiyaki sauce
    • Kewpie mayo
    • Seaweed flakes
    • Bonito flakes

Directions:

  1. In a large bowl mix the okonomiyaki flour with water until you get a smooth paste. Then add in beaten eggs, cabbage and onion. Mix until everything is combined. (See photo above on what your batter should look like.)
  2. Heat a flat pan/skillet on MED and add a drizzle of oil. Ladle your batter onto the heated pan to size of your liking. You want it roughly 2.5cm thick. Flatten slightly with your spatula and push in the sides so you have a circle. Cook for 5 mins on each side covered with a lid. It should be golden brown on both sides.
  3. Serve drizzled with okonomiyaki sauce, kewpie mayo, and a sprinkling of bonito flakes and seaweed. Enjoy!

Roasted Spiced Cauliflower with Lemon Tahini Dressing


Date Published: May 15th, 2021 | Last Updated: May 15th, 2021
Author: Abby |Category: salad, sides, healthy, low calorie, easy, vegetarian
Serves: 4 | Prep time: 15 mins | Cook time: 25 mins

Jump to recipe |

In an attempt to eat healthier, Toby and I have been cutting dairy out of our diets and as much saturated fats as possible. We’ve been on this new diet for about 3 weeks and I must say it has been much easier than expected, however the temptations in our new clinic have been a challenge. This new clinic is the most well-stocked clinic we’ve ever been to in terms of food. There are snacks and junk food in pretty much every drawer and cupboard in the lunch room and even a chocolates/Tim Tams drawer in the fridge! There have also been 2 catered meetings and one was KFC and the other was pizza 😭. Although eating healthy isn’t hard, but the temptations everywhere have been quite the challenge. Happy to report we’re still staying strong though!

One of the key things to eating healthy or staying on track is to plan your meals ahead of time. It’s so easy to just grab fast food on the way home or open up a bag of chips at the end of a busy work day when you’re too lazy to cook, but if your meals are planned ahead of time and you already have your groceries done, it’s easier to stay focused. It also gives you an extra push to use up the veg in your fridge to make sure it doesn’t goes off 😜. I’ve been researching lots of recipes that are low in saturated fats and calories and so far this is one of my favourite side dishes and it’s so easy to make. The original recipe is from BudgetBytes with a few adaptations.

This mediterranean-inspired dish is made of delicious roasted cauliflower in a blend of spices with chickpeas, red onions, and fresh parsley, drizzled with a tangy garlicky lemon tahini dressing. To make this a full meal, toss it over a bed of kale. This dish is packed with flavour and the fibre and will keep you full all day.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1 large head cauliflower, cut into florets
  • 1 medium red onion, sliced
  • 1 can (420g) chickpeas, rinsed and drained
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper (skip if you don’t want it spicy)
  • 3 Tbsps + 2 Tbsps olive oil
  • salt & pepper to taste
  • Half bunch (~5 cups) curly leaf kale (optional – for a full salad)
  • 1/2 cup parsley, chopped
  • Lemon Tahini Dressing:
    • 1/3 cup tahini
    • 1/3 cup water
    • 1/4 cup lemon juice
    • 3 cloves garlic, minced
    • 1/2 tsp cumin powder
    • 1/4 tsp cayenne pepper
    • 1/4 tsp salt
    • 1/2 Tbsp sugar (optional)

Directions:

Preheat the oven to 200˚C (400˚F).

Roast the cauliflower: In a large bowl combine: paprika, garlic powder, cayenne pepper, pinch of salt and pepper, and 3 Tbsps of olive oil (or more if it seems a little dry). Add in cauliflower, red onion, and chickpeas and mix everything around and spread it onto a lined baking tray. Bake in the preheated oven for 20-25 minutes until the cauliflower is cooked and browned on the edges.

(Tip: You can also put this through an air fryer for about 10-15mins, just remove the chickpeas first and put it in the air fryer in the last 5 mins, otherwise when the chickpeas cook too much they start to pop!).

Optional: Prepare the kale: While the cauliflower roasts, prepare the kale by removing the leaves from the tough stems. Wash and dry the leaves in a salad spinner and discard the stems. Add a drizzle of olive oil and a pinch of salt to the leaves and massage the kale with both hands until the leaves are soft and turn a darker shade of green (1-2 mins). Set aside.

Make the dressing: Add all the ingredients of the dressing together in a bowl and mix until combined and smooth: tahini, water, lemon juice, garlic, cumin, cayenne, salt and sugar.

Assemble the salad: Once the cauliflower finishes, add it to the prepared kale along with chopped parsley and drizzle the tahini dressing over top to finish. Enjoy!

Summarized Recipe:

Roasted Spiced Cauliflower with Lemon Tahini Dressing

Date Published: May 15th, 2021 | Last Updated: May 15th, 2021
Author: Abby |Category: salad, sides, healthy, low calorie, easy, vegetarian
Serves: 4 | Prep time: 15 mins | Cook time: 25 mins

Ingredients:

  • 1 large head cauliflower, cut into florets
  • 1 medium red onion, sliced
  • 1 can (420g) chickpeas, rinsed and drained
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 3 Tbsps + 2 Tbsps olive oil
  • salt & pepper to taste
  • Half bunch (~5 cups) curly leaf kale (optional – for a full salad)
  • 1/2 cup parsley, chopped
  • Lemon Tahini Dressing:
    • 1/3 cup tahini
    • 1/3 cup water
    • 1/4 cup lemon juice
    • 3 cloves garlic, minced
    • 1/2 tsp cumin powder
    • 1/4 tsp cayenne pepper
    • 1/4 tsp salt
    • 1/2 Tbsp sugar (optional)

Directions:

  1. Preheat the oven to 200˚C (400˚F).
  2. Roast the cauliflower: In a large bowl combine: paprika, garlic powder, cayenne pepper, pinch of salt and pepper, and 3 Tbsps of olive oil (or more if it seems a little dry). Add in cauliflower, red onion, and chickpeas and mix everything around and spread it onto a lined baking tray. Bake in the preheated oven for 20-25 minutes until the cauliflower is cooked and browned on the edges.
    • (Tip: You can also put this through an air fryer for about 10-15mins, just remove the chickpeas first and put it in the air fryer in the last 5 mins, otherwise when the chickpeas cook too much they start to pop!).
  3. Optional: Prepare the kale: While the cauliflower roasts, prepare the kale by removing the leaves from the tough stems. Wash and dry the leaves in a salad spinner and discard the stems. Add a drizzle of olive oil and a pinch of salt to the leaves and massage the kale with both hands until the leaves are soft and turn a darker shade of green (1-2 mins). Set aside.
  4. Make the dressing: Add all the ingredients of the dressing together in a bowl and mix until combined and smooth: tahini, water, lemon juice, garlic, cumin, cayenne, salt and sugar.
  5. Assemble the salad: Once the cauliflower finishes, add it to the prepared kale along with chopped parsley and drizzle the tahini dressing over top to finish. Enjoy!

Chewy Soft Chocolate Peanut Butter Chip Cookies


Date Published: April 4th, 2021 | Last Updated: April 4th, 2021
Author: Abby |Category: desserts, easy
Serves: 22 cookies | Prep time: 20 mins | Cook time: 8 mins

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This recipe is straight right off of the bag of Reese’s Peanut Butter Chips. The first time my housemate made them I was ADDICTED. She happened to make a big batch because the PB chips were on sale (which never happens). These cookies are soft, light, and packs a punch of peanut butter chips. You can also easily substitute out the PB chips for regular chocolate chips. I decided to add the recipe to this website as a reference for myself so I don’t always have to read off the wrinkled bag and also so I can use substitutions when I don’t have the bag around. I’ve added a few notes from myself to help guide the process and also added in metric units for food scales (which makes life so much easier and less messy in my opinion!).

Btw, these cookies are soft enough to use to make ice cream sandwiches. Just skip the PB chips in the recipe, bake the cookies as normal, and when they’ve fully cooled, add a scoop of ice cream between two cookies. Yum!

This recipe is SO easy and cooks up quickly, perfect for last-minute baking for an event.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1 cup (180g) all-purpose flour
  • 1/2 cup (35g) cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2/3 cup (150g) unsalted butter, softened
  • 1 cup (180g) sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1.5 cups (280g/10oz package) Reese’s Peanut Butter Chips

Directions:

Preheat the oven to 175˚C (350°F).

In a medium bowl, stir together the flour, cocoa powder, baking soda and salt. Set aside.

In a mixing bowl, Beat together the butter and sugar until combined, then add in the egg and vanilla. Continue mixing until everything is incorporated.

Gradually add in the flour mixture 1/3 at a time, allowing everything to be combined before adding the next 1/3. Stir in the peanut butter chips.

Drop rounded tablespoons of batter onto an ungreased cookie sheet (roughly golfball-sized). Bake in the preheated oven for 7-9 minutes. Do not over bake.

The cookies will puff up slightly when baking then deflate into flat cookies when cooling.

Tip: If you want perfectly round cookies, form them into round balls with your hands before baking them instead of dropping them by the spoonful.

Tip: If you want less soft and more chewy cookies, flatten them slightly before baking.

The cookies will be very soft and fragile when they come out of the oven. Let them cool on the baking tray first until they firm up before letting them cool on a wire rack completely. Enjoy!

Summarized Recipe:

Chewy Soft Chocolate Peanut Butter Chip Cookies

Date Published: April 4th, 2021 | Last Updated: April 4th, 2021
Author: Abby |Category: desserts, easy
Serves: 22 cookies | Prep time: 20 mins | Cook time: 8 mins

Ingredients:

  • 1 cup (180g) all-purpose flour
  • 1/2 cup (35g) cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2/3 cup (150g) butter or margarine, softened
  • 1 cup (180g) sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1.5 cups (280g/10oz package) Reese’s Peanut Butter Chips

Directions:

  1. Preheat the oven to 175˚C (350°F).
  2. In a medium bowl, stir together the flour, cocoa powder, baking soda and salt. Set aside.
  3. In a mixing bowl, Beat together the butter and sugar until combined, then add in the egg and vanilla. Continue mixing until everything is incorporated.
  4. Gradually add in the flour mixture 1/3 at a time, allowing everything to be combined before adding the next 1/3. Stir in the peanut butter chips.
  5. Drop rounded tablespoons of batter onto an ungreased cookie sheet (roughly golfball-sized). Bake in the preheated oven for 7-9 minutes. Do not over bake.
    • The cookies will puff up slightly when baking then deflate into flat cookies when cooling.
    • Tip: If you want perfectly round cookies, form them into round balls with your hands before baking them instead of dropping them by the spoonful.
    • Tip: If you want less soft and more chewy cookies, flatten them slightly before baking.
  6. The cookies will be very soft and fragile when they come out of the oven. Let them cool on the baking tray first until they firm up before letting them cool on a wire rack completely. Enjoy!

Knedlíky (Czech Bread Dumplings)


Date Published: March 28th, 2021 | Last Updated: March 28th, 2021
Author: Abby |Category: basics, easy, breads, sides
Serves: 4 small loaves (6-8 serves)| Prep time: 1.5 hours | Cook time: 20 mins (per loaf)

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As an Asian person, the term “dumpling” has always been known to me as pockets of meat wrapped in a thin dough so it confused me greatly when I learned that the European definition of “dumpling” is generally an overarching term for a dough without any filling. European dumplings can vary greatly in ingredients and textures and can be vastly different between different regions and countries. I was actually low-key disappointed when Toby first told me he was going to make Czech dumplings and it ended up being a bread dough 😂. Nevertheless, these dumplings came out super fluffy and was fantastic at absorbing all the delicious sauce on the plate.

Knedlíky is a traditional Czech bread dumpling that is commonly served in many traditional Czech foods, especially in those dishes that have a lot of sauce or a soup/stew to soak up the delicious flavour. The texture of knedlíky are very similar to Asian-style steamed buns or baos – in fact, they’re so similar that I’m thinking of trying to make bao zi with this recipe by stuffing some mince pork in them 😜. They’re fluffy and ever so slightly sweet. Although they’re like bread, you don’t bake or steam them – you boil them! I never knew you could get such a fluffy texture by boiling dough, it completely blew my mind when I first saw Toby’s mom make them.

These dumplings are traditionally made with ‘sharp flour’ or ‘continental flour’ which is a coarser flour made from hard wheat that is common in Europe, but actually super difficult to find in Australia in regular grocery stores. I followed this recipe initially to make these dumplings and used all-purpose flour instead but they came out too dense. I’ve since tweaked the ratios of the yeast and they came out perfectly the second time! This recipe uses all-purpose flour, but if you can get your hands on some sharp flour, feel free to follow the original recipe and see if you can notice a difference.

These dumplings are pretty easy to make, but please allow enough time to cook them all. If you don’t have a really big pot, you may have to cook them one at a time (which is what I always end up doing) and it takes 20 mins each time (allow 1 hour to cook all 4). Don’t crowd them in a pot – they will expand quite a bit while you cook them, but will shrink down a little once removed from the pot and cools down. Knedlíky also freezes really well wrapped up in cling wrap or aluminum foil – just steam or microwave them when ready to use.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1.5 cups (325ml) milk
  • 1 Tbsp granulated sugar
  • 1 Tbsp instant active dry yeast
  • 1 large egg
  • 4.75 cups (635 grams) all-purpose flour
  • 1 tsp salt

Directions:

Microwave the milk until warm to the touch. Mix in the sugar and yeast and set aside for ~10 mins until frothy. Once the milk/yeast mixture is frothy, beat in one egg to the mixture.

  • Tip: Test the temperature of the milk by dipping your finger into the milk. If it’s too hot, let it cool down or else you’ll end up cooking the yeast. If it’s too cold, then the yeast won’t activate.
  • If your mixture doesn’t froth, then you’ll likely need fresh yeast.

In a large stand mixer bowl, add in the flour and salt and mix it around. Turn on the stand mixer on medium speed and gradually pour in the milk/yeast/egg mixture to the flour. Let it knead until you get a smooth elastic dough. If your dough is too sticky, add a little more flour. (You can also knead this dough by hand.)

Cover the tough with a damp tea towel and set aside in a warm place to proof until doubled in size (~1 hr).

  • Don’t have a reliable warm place? See my method on how to proof your dough in the oven here.

Once your dough has doubled in size, remove it from the bowl, knead it a couple of times on a lightly floured surface to release any excess air bubbles and divide it into 4 even portions (you can use a kitchen scale for this or just eyeball it). Shape them into fat logs that are no longer than the diameter of your pot. Set them aside covered with a tea towel and let it rest for another 15 mins.

In a large pot, boil half a pot of water with 1 Tbsp of salt and drop in 1 to 2 dough logs at a time (do not crowd them. If you don’t have a large pot, you may have to cook one at a time). Boil for 10 mins, flip the dough and boil for another 10mins (20 mins total). Remove the dough log from the water and use a toothpick or chopstick to poke lots of holes into the cooked dumpling to let the steam out. Repeat for the rest of the dough.

Let the cooked dough cool then slice. Ready to eat!

Tip: If you’re not using it right away, they freeze really well covered with some cling wrap. Steaming would be best when ready to use or microwave.

Summarized Recipe:

Knedlíky (Czech Bread Dumplings)

Date Published: March 28th, 2021 | Last Updated: March 28th, 2021
Author: Abby |Category: basics, easy, breads, sides
Serves: 4 small loaves (6-8 serves)| Prep time: 1.5 hours | Cook time: 20 mins (per loaf)

Ingredients:

  • 1.5 cups (325ml) milk
  • 1 Tbsp granulated sugar
  • 1 Tbsp instant active dry yeast
  • 1 large egg
  • 4.75 cups (635 grams) all-purpose flour
  • 1 tsp salt

Directions:

  1. Microwave the milk until warm to the touch. Mix in the sugar and yeast and set aside for ~10 mins until frothy. Once the milk/yeast mixture is frothy, beat in one egg to the mixture.
    • Tip: Test the temperature of the milk by dipping your finger into the milk. If it’s too hot, let it cool down or else you’ll end up cooking the yeast. If it’s too cold, then the yeast won’t activate.
    • If your mixture doesn’t froth, then you’ll likely need fresh yeast.
  2. In a large stand mixer bowl, add in the flour and salt and mix it around. Turn on the stand mixer on medium speed and gradually pour in the milk/yeast/egg mixture to the flour. Let it knead until you get a smooth elastic dough. If your dough is too sticky, add a little more flour. (You can also knead this dough by hand.)
  3. Cover the tough with a damp tea towel and set aside in a warm place to proof until doubled in size (~1 hr).
    • Don’t have a reliable warm place? See my method on how to proof your dough in the oven here.
  4. Once your dough has doubled in size, remove it from the bowl, knead it a couple of times on a lightly floured surface to release any excess air bubbles and divide it into 4 even portions (you can use a kitchen scale for this or just eyeball it). Shape them into fat logs that are no longer than the diameter of your pot. Set them aside covered with a tea towel and let it rest for another 15 mins.
  5. In a large pot, boil half a pot of water with 1 Tbsp of salt and drop in 1 to 2 dough logs at a time (do not crowd them. If you don’t have a large pot, you may have to cook one at a time). Boil for 10 mins, flip the dough and boil for another 10mins (20 mins total). Remove the dough log from the water and use a toothpick or chopstick to poke lots of holes into the cooked dumpling to let the steam out. Repeat for the rest of the dough.
  6. Let the cooked dough cool then slice. Ready to eat!

Tip: If you’re not using it right away, they freeze really well covered with some cling wrap. Steaming would be best when ready to use or microwave.

Spicy Basil Chicken Stir-Fry


Date Published: March 26th, 2021 | Last Updated: March 26th, 2021
Author: Abby |Category: asian, quick & easy, healthy, low calorie, <30 mins
Serves: 4 | Prep time: 15 mins | Cook time: 20 mins

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Get ready for a quick and easy, healthy, low-calorie, and flavourful stir-fry! Sounds too good to be true? It isn’t! The great thing about this recipe is that it’s super versatile – you can add just about any veggies you want to this dish, perfect for clearing out the fridge at the end of the week. The flavourful sauce is just oyster sauce but when cooked in all the released juices of the chicken and the liquid from the veggies, it becomes damn delicious and magical. Serve over a warm bed of rice or toss in some noodles.

You can easily change the amount of spiciness of this dish. This recipe is suited for a mild to moderate amount of spice, but feel free to kick it up a notch by adding more chilis or use a spicier type of chilli instead. A good chilli oil would do well in this dish too.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 2 Tbsps olive oil
  • 4 cloves of garlic, minced
  • 2 long red chillis, sliced and deseeded (feel free to use a stronger chilli if you prefer it spicier)
  • 1 medium onion, diced to 2cm squares
  • 6 chicken thighs (~600g), deboned and skinless
  • 1.5 tsp white sugar
  • 1 tsp ground black pepper
  • 1/3 cup oyster sauce
  • 300g (3 cups) white button mushrooms
  • 1 can of baby corn (fresh is fine as well)
  • 1 large carrot, thinly sliced
  • 2 Tbsps cornstarch
  • 1 handful (~2 cups) of fresh basil leaves

Directions:

Heat the oil in a large pan/wok on MED-HIGH heat and sauté the garlic, chilli, and diced onion for a few minutes until the onion starts to turn translucent.

Add in the chicken, sugar, and black pepper, and continue cooking until the outside of the chicken turns white (don’t cook through the chicken completely, just the outside).

Add the mushrooms, baby corn, carrots, and oyster sauce to the pan and cook until the chicken is done. (The veg should be done at the same time as the chicken.)

At this stage, your sauce should be runny/watery. Take out a few spoonfuls of the sauce into a small bowl and mix in the cornstarch until well combined. Add the cornstarch mixture back into the pan and mix everything around for a couple minutes. Your sauce should now be thicker.

Feel free to add more cornstarch mixture if you prefer your sauce thicker – just don’t go crazy or else your dish might be goopy.

DO NOT add cornstarch directly to the pan or else it will form clumps. You must dissolve it in a separate bowl first!

Once the sauce is the right consistency, turn off the heat and stir in the fresh basil leaves. Serve over rice. Enjoy!

Summarized Recipe:

Spicy Basil Chicken Stir-Fry

Date Published: March 26th, 2021 | Last Updated: March 26th, 2021
Author: Abby |Category: asian, quick & easy, healthy, low calorie, <30 mins
Serves: 4 | Prep time: 15 mins | Cook time: 20 mins

Ingredients:

  • 2 Tbsps olive oil
  • 4 cloves of garlic, minced
  • 1 long red chilli, sliced and deseeded
  • 1 medium onion, diced to 2cm squares
  • 6 chicken thighs (~600g), deboned and skinless
  • 1.5 tsp white sugar
  • 1 tsp ground black pepper
  • 1/3 cup oyster sauce
  • 300g (3 cups) white button mushrooms
  • 1 can of baby corn (fresh is fine as well)
  • 1 large carrot, thinly sliced
  • 2 Tbsps cornstarch
  • 1 handful (~2 cups) of fresh basil leaves

Directions:

  1. Heat the oil in a large pan/wok on MED-HIGH heat and sauté the garlic, chilli, and diced onion for a few minutes until the onion starts to turn translucent.
  2. Add in the chicken, sugar, and black pepper, and continue cooking until the outside of the chicken turns white (don’t cook through the chicken completely, just the outside).
  3. Add the mushrooms, baby corn, carrots, and oyster sauce to the pan and cook until the chicken is done. (The veg should be done at the same time as the chicken.)
  4. At this stage, your sauce should be runny/watery. Take out a few spoonfuls of the sauce into a small bowl and mix in the cornstarch until well combined. Add the cornstarch mixture back into the pan and mix everything around for a couple minutes. Your sauce should now be thicker.
    • Feel free to add more cornstarch mixture if you prefer your sauce thicker – just don’t go crazy or else your dish might be goopy.
    • DO NOT add cornstarch directly to the pan or else it will form clumps. You must dissolve it in a separate bowl first!
  5. Once the sauce is the right consistency, turn off the heat and stir in the fresh basil leaves. Serve over rice. Enjoy!